Pasteis de Nata Recipe – Portugal’s Iconic Egg Custard Tarts

Pasteis de Nata Recipe – Egg Custard Tarts (Portugal)

Flaky, caramelized, and irresistibly creamy, these Pastéis de Nata Recipe —Portugal’s famous egg custard tarts—offer the taste of Lisbon’s pastry culture in every golden bite. Featured on Global Street Eats with Chef Devan Rajkumar, this Portuguese street food recipe brings together the silky richness of custard, the aroma of cinnamon and citrus, and the crisp layers of buttery puff pastry that define this all-time classic.

The Inspiration

In the narrow streets of Lisbon’s Belém district, the air drifts with the warm, buttery scent of freshly baked Pastéis de Nata. Originally created by monks at the Jerónimos Monastery in the 18th century, these tarts began as a way to use leftover egg yolks after whites were used to starch vestments. When the recipe made its way to local bakeries, it quickly became a national treasure.

For Global Street Eats, Devan Rajkumar honors this storied recipe by highlighting its delicate technique and universal charm. Crisp puff pastry cradles a smooth custard spiced with cinnamon and citrus peel—a combination that’s both rustic and refined. Whether eaten street-side with espresso or as a dessert at home, Pastéis de Nata embody Portugal’s culinary devotion to balance, precision, and taste.

Ingredients

• 1 package all-butter puff pastry
• 1 cup (240ml) whole milk
• ¼ cup (60ml) evaporated milk
• 1 tbsp (14.8ml) cornstarch
• 1 cup (240ml) granulated sugar
• ½ cup (120ml) water
• Large strip of lemon peel without white pith attached
• Large strip of orange peel without white pith attached
• 1 cinnamon stick
• 1 tsp (4.9ml) vanilla paste
• 5 egg yolks

Method

• Depending on how the dough is packaged, unroll it or roll it out to a rectangle about 14 inches by 11 inches. Roll the dough lengthwise to form a tight sausage. If the dough has warmed up to room temperature, wrap it in plastic wrap and place it in the fridge for 15 minutes before proceeding.
• Cut the ends off the dough and cut 12 dough rounds ½ inch thick each. Place the dough rounds in the bottom of the cups of a muffin pan. Using your thumbs and starting in the center, press the dough round out to thin it out and bring it up the sides. Continue pressing until the dough peaks over the edges of the muffin cups. Place the muffin pan in the fridge for at least 30 minutes.
• Add the water, sugar, lemon peel, orange peel, and cinnamon stick to a saucepan and bring to a boil over high heat, then take off the heat.
• In another saucepan, heat half the milk and all the evaporated milk over medium-low heat until it is just about to start simmering. Stir together the remaining ¼ cup milk and cornstarch to form a slurry and whisk that into the hot milk. Take off the heat and pour in the sugar syrup through a strainer to remove the citrus peels and cinnamon stick. Allow the mixture to cool slightly, then whisk in the egg yolks and vanilla paste. Strain the mixture if there are any lumps and allow to cool fully.
• Preheat the oven to 500 F (260 C). Pour the custard into the pastry cups so it is just shy of the top. Transfer to the oven and bake for 8-10 minutes, or until the tops are browned.
• Allow the tarts to cool for a few minutes in the muffin pan, then transfer them to a cooling rack for a few minutes. Serve warm.

Serving Suggestions

Serve Pastéis de Nata Recipe warm with their tops slightly blistered and the centers just set. Pair them with a shot of espresso, a café latte, or even a dessert wine like Port for a decadent treat. Sprinkle gently with cinnamon or powdered sugar just before serving, never too heavily—these tarts are best when their natural flavors shine.

They’re perfect for brunch spreads, holiday desserts, or as a bite-sized indulgence after dinner. Presented on a tiered plate or rustic wood board, the golden layers and glossy custard make them an instant showstopper. For an extra authentic touch, enjoy them standing at a counter as the Portuguese do, in the spirit of the original bakeries where food and fellowship meet in every bite.

Final Thoughts

This Pastéis de Nata Recipe from Global Street Eats with Chef Devan Rajkumar captures the soul of Portuguese street food—heritage, technique, and sweetness wrapped in buttery layers. With silky custard, subtle spice, and crisp pastry, these egg custard tarts embody the warmth and artistry of Lisbon’s iconic cafés.

Perfect for anyone seeking an international baking challenge or a taste of authentic European flavors, these tarts deliver timeless appeal in every golden swirl.

Find more recipes from Global Street Eats here!

Follow us on Instagram and YouTube for behind-the-scene footage and exclusive content!